Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”
José M. Lorenzo, Laura Purriños, María C. García Fontán, Daniel FrancoVolume:
86
Year:
2010
Language:
english
DOI:
10.1016/j.meatsci.2010.05.032
File:
PDF, 187 KB
english, 2010